–crabmeat -lettuce -scallions celery avocado radishes cucumber cherry tomatoes hardboiled eggs mayonnaise, ketchup, chili powder, Worcestershire sauce, lemon juice, horseradish
1– Whisk the mayo, ketchup, Worcestershire sauce, lemon juice, horseradish, seasonings and scallions together for the dressing.
Place the lettuce on a large plate or bowl and put all the vegetables and eggs on top. Add the crabmeat and then top with capers and parsley. -Serve with dressing
– Store leftover dressing and salad in separate containers in the refrigerator. Will keep up to 2 days but to maintain crispness, try to use up by the next day.